Cajun Popcorn With Garlic Mayonnaise

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Made popular by chef paul prudhomme back in the 80s. Key to success—fry the crawfish as crispy as possible; the temperature of the oil should never drop below 350°. Must serve immediately or the popcorn becomes soggy.

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Steps

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In a small bowl , mix together the mayonnaise , garlic , and tabasco.

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Stir until blended.

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Set aside , covered in the refrigerator.

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In another small bowl , combine the eggs and milk.

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Whisk until well blended.

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In a big bowl , combine the flour , sugar , salt , two peppers , garlic powder , onion powder , thyme , and basil.

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Stir to mix.

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Gradually whisk in the egg mixture until well blended.

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Let the batter stand for 1 hour.

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In a large , heavy skillet or deep-fat fryer , heat 1 inch of oil to about 370 on a deep-fat thermometer.

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In batches , coat the crawfish with the batter , fry in hot oil , stirring , about 2 minutes or until golden and crisp , and drain on paper towels.

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Serve the popcorn hot with the garlic mayonnaise.

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Ingredients

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mayonnaise, garlic clove, tabasco sauce, eggs, milk, all-purpose flour, sugar, salt, fresh ground black pepper, cayenne pepper, garlic powder, onion powder, dried thyme, dried basil, vegetable oil, crawfish tails